Here's a Peach Soufflé I made...it was another one from
Cooking Light magazine. It is low-fat and gluten free.
I did not have any soufflé dishes, individual or otherwise, so I just made it in a casserole dish and it came out fine.
2 Tablespoons granulated sugar
2 Cups chopped peeled peaches (about 3 medium)
2/3 Cup granulated sugar, divided
2 Tablespoons cornstarch
2 Tablespoons fresh lemon juice
1/8 tsp. salt
2 large egg yolks
2 Tablespoons butter
1 tsp. cream of tartar
5 large egg whites
1 tsp. powdered sugar
1. Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425 degrees.
2. Lightly coat 6 (8 oz.) soufflé dishes with cooking spray. Sprinkle evenly with 2 Tablespoons granulated sugar. Set aside.
3. Place peaches and 1/3 Cup granulated sugar in a food processor; process until smooth. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk, bring to a boil. Cook for 1 minute, stirring constantly with a whisk. Remove from heat, stir in butter. Cool 5 minutes.
4. Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form. Add the remaining 1/3 Cup granulated sugar, 2 Tablespoons at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet, and place baking sheet on the bottom rack of 425 degree oven. Immediately reduce oven temperature to 350 degrees (do not remove soufflés from oven). Bake for 28 minutes at 350 degrees or until a wooden pick inserted in the side of soufflé comes out clean. Soufflé should be lightly brown on top. Sprinkle evenly with powdered sugar. Serve immediately. 8 servings.
Gluten free. I have not tried to make this low carb yet.
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